how do you tie them off as separate sausages
5995
There Are a lot of vids on you tube showing how to do this. Look up sausage stuffing :D
5996
I use butcher string, this works best for me and I get sausage all the same length.
5997
Generally when filling sausage, you spin fill the casing to the desired length of the sausage and then spin that section, creating a small bunched section of casing dividing it from the next sausage you fill. After you filling the next section of sausage, you do the same thing except spin it the opposite direction. You continue doing this alternating directions after each sausage.
2362
Just pull them apart. Put a finger in both holes and then just pull hard. The smaller ones are harder than the big ones.
2201204
There is a sliding bar on the base. Slide the bar in the opposite direction of the "lock" position. Take the handle off and che clear plastic piece will come off the front of the base. Unscrew the black cap that sausage comes out of and you can take the inside mechanism out.
1161927
Lift the silver bars on either side pull the black pieces apart and fold front down
1809128
Okay your only going to use one pig tail so white to whit black to black or if the combo is black and red to white. Hope the helps.
1326077
No. The way to separate them is slide the top one off the rest of the stack. I can easily separate them by pushing the top one off with my thumb while holding the others in my other hand.
1608777
3 separate trays. Each "pots" back end just opens up into the middle of the tray. Still, that is what I did and didn't have any issues keeping them separated
222702
I do!. Attach your selected tip to the front of the tube. Fill the tube full of seasoned meat. Then squeeze the trigger and pull back the rod as far as it will go before screwing on the back end. Now you are set to shoot your meat cannon. Apply an even pressure and your seasoned meat will squeeze out the selected tip. I like to use a knife to slice off at the desired end point. When it is empty, remove rear, refill and again squeeze and pull back rod before screwing it back on again.
690761
I cut it with a sharp pair of scissors, then melt the ends with a lighter. Melting the ends will keep it from coming apart.
2046459
The base is a little big but you can put them on a belt sander or a grinder and cut the base down a little bit. It took about ten mins to do all four of them. We make slim jims, summer sausage, smoked sausage etc...after altering them they work for us.
332167
You have to pull them away from each other and then you can connect them together. It's like they are on a spring. One end goes into the other end. It takes a little muscle!
1099055
You don't pull them out. You unscrew the screw in post that holds them all together and take them out and put them back the same way. Look at the post that holds them, it screws apart.
558244
You do not need to use them all at once. I have had them for several months and made several batches of sausage. They are packed heavily in salt, so you just take out a few casings as you need them. I usually make 6lbs at a time and it takes only about 3 casings to make 6 lbs.
1245071
There is nothing on the back of the package. They are just natural hog casings and are packed in salt that has to be washed off before you use them. My husband makes a lot of sausage using bear and elk and these are our preferred casings. They make a collogan (or fibrous) casing but we do not like it as well as these. If you get the fibrous casings you have to remove them before eating. Hope this helps.
1986172
I just peel the outside of the ginger root to get out the "meat" of the ginger. A knife should do the trick! It doesn't have to be perfect though. The juicer is pretty hearty.
637764
There are tons of recipes out on the internet. Just google homemade 'the type of sausage you want to make' recipe. I only use the recipes as a guide. Some recipes I may add a little more spice, salt or reduce some. Some tips. 1. Make sure all ingredients and equipment are cold and stay cold. Sometimes I will stop half way through to put everything back in to fridge or freezer. 2. Before you case, cook a tiny big and taste to make sure the seasonings are good. 3. Make sure to allow at least a couple of hours of uninterrupted work.
2256116
They are stretchy if you soak them sufficiently. I have made sausages up to one inch (2.54 cm) in diameter.